Grilled Chicken and Basmati Rice Salad

Perfect for a light summer dinner, our grilled chicken and rice salad features fresh beans and a creamy yogurt dressing.

Advertisement - Continue Reading Below

Cal/Serv:
476

Yields:
4

Prep Time:
0
hours
15
mins

Cook Time:
0
hours
22
mins

Total Time:
0
hours
37
mins

Ingredients

1
c.
white or brown basmati rice

1/4
lb.
yellow wax beans

1/4
lb.
sugar snap peas

1/2
c.
fat-free plain Greek yogurt

2
tbsp.
white balsamic vinegar

2
tbsp.
extra-virgin olive oil

1/2
tsp.
minced garlic

1/2
tsp.
Salt

1/2
tsp.
freshly ground pepper

6
boneless, skinless chicken breast halves

2
medium heirloom tomatoes

4
ear scallions

c.
chopped fresh mint leaves

2
large Belgian endives

Directions

Cook rice according to package directions. Let stand uncovered, until cooled. Fluff with a fork.

Bring a large pot of lightly salted water to a boil; add yellow wax beans and cook 3 minutes; add sugar snap peas and continue to cook 1 minute, until bright green and very crisp-tender. Drain; refresh under cold water. Drain on a paper towel.

In a large salad bowl, whisk yogurt, balsamic vinegar, olive oil, garlic, salt, and pepper until blended. Remove 1/4 cup dressing to a small cup.

A Part of Hearst Digital Media
Redbook participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.